Feb March 2023 : Water Issue : Oyster Pairings
12/13/2022
Paige Hicks Studio
Raw Oysters with White Wine Mignonette
1/4 cup (60 ml) white wine vinegar
¼ cup (60 ml) dry white wine
2 tablespoons minced shallot
½ teaspoon freshly ground white or black pepper
⅛ teaspoon sea salt
Photo: Robert Bredvad
Food Styling: Takako Kuniyuki
Prop Styling: Paige Hicks
There are as many riffs on this traditional oyster accompaniment as there are cooks. In this version, dry white wine both tempers the vinegar’s harsh acidity and adds an extra layer of complexity. White pepper preserves the bright color, but black pepper works fine. Invent your own mignonette by experimenting with different vinegars and adding fresh herbs or ground-dried spices.
